Whiskey Ginger Marshmallow Cookies

With just four ingredients and 10 minutes of prep, you'll have yourself one mean batch of holiday cookies.

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  • prep time 10 min
  • total time 35 min
  • ingredients 4
  • servings 10
Amy Erickson Recipe by Amy Erickson
December 6, 2013
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies
1
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
1
cup molasses
1
tablespoon Kentucky whiskey

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LOCATION

Steps

  • 1 Bake cookies as directed on roll. About 3 minutes before done, remove from oven; top each with small handful of marshmallows. Return to oven; bake last 3 minutes or just until marshmallows begin to melt.
  • 2 Meanwhile, stir together molasses and whiskey.
  • 3 Top each cookie with a drizzle of the molasses mixture. Let stand until set. (Eating them warm and gooey is fantastic!)
  • 1 Bake cookies as directed on roll. About 3 minutes before done, remove from oven; top each with small handful of marshmallows. Return to oven; bake last 3 minutes or just until marshmallows begin to melt.
  • 2 Meanwhile, stir together molasses and whiskey.
  • 3 Top each cookie with a drizzle of the molasses mixture. Let stand until set. (Eating them warm and gooey is fantastic!)

Nutritional information

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